This is how coffee is tasted by producers and buyers around the world to check the quality of a batch of coffee.
Coffee cupping.
Coffee cupping is the professional practice for tasting and observing the aromas and flavours of brewed coffee.
To understand the minor differences between coffee growing regions it is important to taste coffee from around the world side by side.
It is a professional practice but can be done informally by anyone or by professionals known as q graders.
Coffee cupping or coffee tasting is the practice of observing the tastes and aromas of brewed coffee.
Cupping is perhaps one of the most important skill anyone can develop within the coffee industry.
Just like wine a barista can judge a coffee by defined parameters like aroma acidity and aftertaste.
Initially developed by green coffee buyer cupping provides a consistent methodology for evaluating a coffee s quality before determining a price on a lot.
Cupping is one of the coffee tasting techniques used by cuppers to evaluate coffee aroma and the flavor profile of a coffee.
The tasting technique used by touri is called coffee cupping or cup tasting.
A standard coffee cupping procedure involves deeply sniffing the coffee then loudly slurping the coffee so it spreads to the back of the tongue.
Step by step guide.
Tools of the trade a short primer on the tools needed to cup coffee in the home and some discussion on what coffees you should consider evaluating.
In cupping coffees are scored for aspects such as cleanness sweetness acidity mouthfeel and aftertaste.